Low Carb Stuffed Meatloaf |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I love meatloaf, but traditional recipes always include high carb no-no's like bread crumbs or oatmeal, so when I found this recipe, I couldn't wait to try it. It was wonderfully satisfying. From chef George Stella from Low Carb and Lovin' It (I do have to admit I used low carb ketchup instead of the topping) Ingredients:
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1/4 cup splenda granular |
2 teaspoons white vinegar or 2 teaspoons water |
1 lb ground chuck |
1 lb ground pork |
2 eggs |
1/2 cup grated parmesan cheese |
1/4 cup red onion, diced small |
1/4 cup roasted peppers, diced |
2 tablespoons chopped fresh parsley leaves |
2 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1/4 lb prosciutto or 1/4 lb any type ham, thinly sliced |
1/4 lb provolone cheese, sliced |
Directions:
1. Preheat oven to 350 degrees F.
2. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
3. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
4. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
5. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
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